Savory Zucchini Muffins
From christinem 15 years ago
- 30 minutes to make
- Serves 15
If I could have fit cucumbers into this recipe, I would have called it "Gazpacho Muffins", because that's where the inspiration came from! Zucchini, onions, garlic, sun-dried tomatoes, roasted red peppers and herbs lend a lot of flavor to a true savory zucchini bread/muffin! Read more Great as a side, snack, or even breakfast bread. See less
Ingredients
- 1 1/2 cup zucchini, finely shredded shopping list
- 1 medium onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1/4 cup sun-dried tomatoes, chopped shopping list
- 1/4 cup roasted red pepper, chopped (about 1 pepper) shopping list
- 2 tbsp olive oil, separated shopping list
- 1/2 cup butter, softened shopping list
- 2 eggs shopping list
- 2 tbsp sugar shopping list
- 1/2 cup sour cream shopping list
- 1/2 cup milk shopping list
- 3/4 tsp hot sauce (like Tabasco) or to taste shopping list
- 1 3/4 c all-purpose flour shopping list
- 1/4 cup cornmeal shopping list
- 1/2 cup whole wheat flour shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp. freshly cracked black pepper shopping list
- 1 tsp dried basil shopping list
- 1 tsp dried oregano shopping list
How to make it
- Preheat oven to 375 degrees F. Grease muffin tins or line with paper liners. (These qtys will make about 16 average sized muffins)
- In medium saute pan, cook onion and garlic in 1 tbsp of the olive oil until translucent and tender. Stir in sundried tomatoes, remove from heat and set aside.
- Drain zucchini well by wrapping in paper towels and squeezing firmly. Place zucchini, onion mixture and roasted red peppers in a food processor and pulse until finely chopped, but not totally smooth.
- In medium bowl, sift or whisk together flours, cornmeal, baking powder and soda, salt, pepper and dried herbs. Set aside.
- In large bowl, beat togther butter and sugar until fluffy; beat in eggs, one at a time. Add sour cream, milk, Tabasco, and remaining 1 tbsp olive oil and mix well.
- Blend in half of the flour mixture into the butter mixture until combined; stir in remaining flour until just blended.
- Fold in zucchini mixture.
- Spoon into muffin tins, filling cups almost full.
- Bake for 30 minutes or until golden brown. Let cool about 5 to 10 minutes before serving.
The Rating
Reviewed by 5 people-
Wow, what a recipe! Will give this one a try for sure!
valinkenmore
in Malott loved it
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OHHHH! A savory recipe!! Great side dish to a summer meal.. or autumn, or winer... or spring..lol
foodinnewengland
in Claremont loved it
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I made these for my card-playing party... and the muffins turned out to be a sensation! All condiments are well-balanced, and the hot sauce and the sun-dried tomatoes really are the icing on the cake :) Congratulations from Berlin!
mattybe
in loved it
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